Start by melting the unsalted butter in a microwave-safe bowl until smooth. Mix in both white caster sugar and light brown sugar until fully combined, creating a creamy texture. Add the egg, egg yolk, and vanilla extract, stirring well. Gradually fold in self-raising flour and salt until a dough forms, then incorporate the chopped chocolate chunks, ensuring they are evenly distributed throughout the dough.

Once your dough is ready, cover the bowl tightly with clingfilm and place it in the refrigerator. Chilling the dough for at least 5 hours—or overnight if you can—allows the flavors to develop and prevents spreading during baking, ensuring your Easter Chocolate Cookies will have the perfect chewy texture when baked.

Preheat your oven to 180°C fan (200°C conventional) while you get ready to bake. Line a baking tray with greaseproof paper for easy cookie removal later. After the dough has chilled sufficiently, let it soften on the counter for about 30 minutes.

Using a cookie scoop or your hands, portion the chilled dough and roll it into balls. Space out 3-5 cookie balls on the prepared baking tray. Bake the cookies in the preheated oven for about 10 minutes, watching for golden edges while keeping the centers soft.

As soon as the cookies come out of the oven, press a Malteser Bunny and a Mini Egg into the center of each cookie. Allow the cookies to cool on the tray for about 20 minutes.